Barbecued Roast Beef on a Bun
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Date: 2021-07-20
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Comments and reviews: 9
Diana
Hahahaha, Chef John you're always one of the most entertaining Chefs I like to watch! I normally turn down the volume but with your videos I find myself always wanting to hear your comedic ramblings! You are very funny! Keep up the good work!
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Hahahaha, Chef John you're always one of the most entertaining Chefs I like to watch! I normally turn down the volume but with your videos I find myself always wanting to hear your comedic ramblings! You are very funny! Keep up the good work!
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Danielle
Personally my favorite blackening is from milk solids and Cajun spices on a blackened piece of fish, or maybe shrimp. Speaking of which, when are you gonna do a blackened fish recipe?
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Personally my favorite blackening is from milk solids and Cajun spices on a blackened piece of fish, or maybe shrimp. Speaking of which, when are you gonna do a blackened fish recipe?
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David
you are so consistent and good with your videos that i wouldent be suprised if you ended up being an immortal from like the 1600's who used to cook for one of the kings of england
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you are so consistent and good with your videos that i wouldent be suprised if you ended up being an immortal from like the 1600's who used to cook for one of the kings of england
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The
Okay, I can get past the whole grilling/barbecuing thing (it just takes a minute or two, but to then put mayo, and not mustard, on said BBQ sandwich? That, this dude, cannot abide.
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Okay, I can get past the whole grilling/barbecuing thing (it just takes a minute or two, but to then put mayo, and not mustard, on said BBQ sandwich? That, this dude, cannot abide.
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Kainoa
Omg the 'wow' I exclaimed when that first cut came apart made me wish I wasn't fasting for a colonoscopy.
Chef John is a master! Thank you for doing what you do!
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Omg the 'wow' I exclaimed when that first cut came apart made me wish I wasn't fasting for a colonoscopy.
Chef John is a master! Thank you for doing what you do!
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Caty
I hope that the pickles on the bun, are from a batch of your own dills. I just finished making my second batch, which should be ready by this weekend. They are great!
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I hope that the pickles on the bun, are from a batch of your own dills. I just finished making my second batch, which should be ready by this weekend. They are great!
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Lukas
Got the Germans (me) this time by showing that salad at the end: P Could not even be fake outraged before wathcing. Also that beef is looking AWESOME. Thumbs up.
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Got the Germans (me) this time by showing that salad at the end: P Could not even be fake outraged before wathcing. Also that beef is looking AWESOME. Thumbs up.
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malenotyalc
You are all dorks! My brothers, sisters, and nonbinary dorks who whenever Chef says a dorky saying your cheeks start forming a smile!
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You are all dorks! My brothers, sisters, and nonbinary dorks who whenever Chef says a dorky saying your cheeks start forming a smile!
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Dale
When i cover and refrigerate the meat for 4 to 12 hours i have to prep all the meat on the Same day. Can i do it also overnight? (24 hours)
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When i cover and refrigerate the meat for 4 to 12 hours i have to prep all the meat on the Same day. Can i do it also overnight? (24 hours)
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